The original recipe my grandmother clipped may have been created by
Duncan Hines in the 1950s because it called for a Duncan Hines Lemon
Supreme Cake Mix, although a spokeswoman for the company said she could
find no record of it.

Mix and bake cake as directed in a 9-by-13-by-2-inch
pan. Cool cake 20 to 25 minutes.

Poke holes through top of warm cake (still in pan) with
a drinking straw. Space holes about 1 inch apart. With a measuring
cup with a spout, slowly pour gelatin mixture into holes. Refrigerate
cake while preparing topping.

Topping

Two 8-ounce
tubs of Cool Whip

1 3-ounce package lemon instant pudding mix

In a chilled, deep bowl, mix instant
lemon pudding mix and cool whip. Mix well, about 5 minutes, scraping
down sides of the bowl so the pudding mix is well incorporated.

Immediately frost cake and store in refrigerator at least four hours.
Cake is best served chilled. Frosted cake may be frozen for a month
or refrigerated for up to 2 weeks.